- 1 T ground flaxseeds (linseeds)
- 3 T water
- 1 cup almond milk
- 2 T apple cider vinegar
- 150 g sugar
- 1⁄3 cup canola oil
- 280 g flour
- ¼ t bicarbonate of soda
- 2½ t baking powder
- ¼ t salt
- 2 lemons, zested
- 100 g frozen berries
- icing sugar, for dusting
Preheat the oven to 170°C. Mix the flaxseeds with the water and allow to stand for 10 minutes.
Combine the almond milk and vinegar, then set aside to thicken for 10 minutes. Combine the wet ingredients, then mix the dry ingredients and gently fold together.
Don’t overmix – the mixture will be slightly lumpy. 3 Grease a 12-hole muffin pan and fill each mould to three quarters, top with a few berries and bake for 25–30 minutes, or until set and cooked through.
Cool in the pan for 10 minutes before carefully removing.
Dust with icing sugar to serve.
Cook's note: I genuinely never thought these would taste as good as they do! The magic ingredient is the flax egg – it’s easy to make and great for a variety of bakes. Discover how to use flaxseeds as an egg substitute here.